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+ servings
corn salad

Corn Salad

Patricia Valbrun
Corn Salad is one of the best side dishes for summer! It goes great with grilled main courses like chicken, steak, or salmon, and it's ideal for a picnic. This dish is simple and refreshing, plus it's packed with nutrients. 
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 1-2 ears of corn cooked or 1/2 cup sweet corn
  • 1 yellow squash diced into squares
  • 1 zuchinni diced
  • 3/4 cup green bell pepper diced
  • 1/2 cup red and orange bell pepper small half of each bell pepper
  • 1/2 tsp chili lime seasoning
  • 1/4 tsp cumin powder
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp jalapeño paste
  • 1 tsp lime juice
  • 1/2 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • In a medium frying pan, add in your extra virgin olive oil. Sauté the garlic paste with bell peppers for three minutes.
  • Then, add in yellow squash, zucchini and already cook corn. You can use canned or ears of corn cooked, shucked and cut off the cob.
  • Season the mix with chili lime season, cumin, salt, garlic, ginger and jalapeño paste. Continue sautéing for 8 minutes.
  • Finish this dish off by adding in honey, and lime juice and black pepper. Allow to rest covered for a few minutes.
  • Garnish with cilantro and serve warm. Enjoy!
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